Burnt Ends, Singapore (One Michelin Star, 2018)

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beef, burnt ends, caviar, charcoal grill, crab, date night, Michelin, michelin dining, Michelin star, pork, restaurant review, singapore, singapore restaurant review, special occasion, steak

How timely that I’m writing this as we learn that Burnt Ends has just received its first Michelin Star! I’ve gone twice so far. A couple of hits and a couple of misses. I’m usually seated at the counter; most of us are. In an open concept kitchen this usually is a treat. If you’re seated near the furnace end however, it could end up getting a tad too hot. In return, you get to see one of the chefs gingerly eking some bread and cheese or pulled pork into the fiery black furnace. And rapidly pulling back as if scalded. There was one poor young fellow who kept burning himself accidentally on the volcanic hot surface. In the middle there’s the prep area and behind them you’ll see shovels of red hot coal cooking up meat and seafood in various degrees. The name “Burnt ends” is apt indeed.

Once you’re seated, you’re given the menu and your friendly waiter will proceed to explain it to you. The service has been good both times so far.

Smoked quail egg topped with caviar. I’m not a fan of anything smoked, so I wouldn’t order this again. Caviar is good though. The smokiness overpowered the caviar so there wasn’t any point to this combination as neither did the other any good. At SGD 18, this was a thumbs down for me, a small bite and not a very good one.

Beef marmalade and house pickles. The cloyingly sweet beef rib “marmalade” is cleverly balanced with a slightly fresh zing of pickles. Slathered on top of a square of sourdough bread, this little appetizer packs a punch of flavour.

I prefer this over the Burnt Ends Sanger, I find the latter remarkably underwhelming, but if you like pork, give it a whirl as that is one of their signature dishes. They’re both tasty and carefully executed for sure, I’m just left wondering if I could get something similar to the Burnt Ends Sanger at some other burger place that serves sliders and the sort.

The Belly Chop, served with an apple and raspberry concoction. There’s sufficient flavour on the belly chop with enough singe and sear to its exterior. While it is soft, there is still some bite to the meat. I’m wondering if they could take it a step further and make the fat absolutely melt in the mouth. It has been done with char siew, perhaps it could be replicated here. Good pairing with the apple and raspberry nonetheless. Classic with a tiny twist.

This crab leg was not on the menu and we had to ask for it specifically. I’m not usually a fan of crab but this shut all my prejudices up so that I sat silent, picking at all remnants of the sweet flesh from the expertly broken shells. I’m absolutely certain that a big part of its charm was the unctuous drenching of the crab in garlic butter and caper sauce, topped with a smattering of chopped fresh parsley. Our ever-friendly waited suggested sourdough bread to mop up that beautiful sauce. I gladly accepted and a couple of minutes later, was happily tearing up a warm, floury loaf of first-class, quality sourdough bread and sopping up all that lovely sauce with it. Scrumptious.

And then the Blackmore’s striploin, which was better than some of the cheaper cuts that we tried previously. This had a far better marbling that was evident in the tenderness of the final cooked steak. Beautifully fatty, you will need to break this up with bites of the pleasantly tangy watercress salad that it came with. The salad is no garnish that’s for sure! I’d order it as is and still enjoy every bite. Simplicity at its finest.

Pricey it is, but the right dishes shine through and give heft to the brand. However, I think that they should step up their game since they now hold a one star. I believe they can go much further than this.

Address: 20 Teck Lim Road, Singapore 088391

Phone: +65 6224 3933

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Lobster spaghetti in tomato sauce

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basil, chicken stock, chilli flakes, cooking with white wine, cooking with wine, diced tomatoes, dry white wine, garlic, ginger, italian, lobster, lobster meal, lobster spaghetti, onion, oregano, parsley, Pasta, romantic meal, seafood, shellfish stock, spaghetti, special occasion, tomato lobster spaghetti, tomato puree, western, white wine, white wine tomato sauce

Recently I’ve been having this urge to cook lobster. Lobster… anything! I initially wanted to make a lobster roll, then I went to Signor Sassi in London and had a variety of lobster dishes. I eventually settled for making lobster spaghetti in tomato sauce and a lobster version of the Sang Har Tong Fun (big head prawn with glass noodles in wine soup). I’ve done a little research online on how to make this dish. A lot of chefs tend to boil the lobsters and then remove the meat to cook in the tomato sauce. The carcass of the lobster usually goes into a shellfish stock or a bisque later on. I do it a little differently, and I firmly believe that the lobster flavours are able to come out in all its glory this way. Obviously it would involve cooking the shell and head in the sauce ;D.Ingredients (for 2-3 pax)

• Half a lobster (this is of a larger lobster)
• 10g salted butter
• 2-3 thin slices of ginger about an inch in diameter and about 2-3 mm in width
• 1/2 cup dry white wine
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 2 tbsp chopped onion or shallots
• 1 tbsp chopped garlic
• 1/2 cup chicken stock (best if you have shellfish stock but chicken is fine too)
• 1/2 cup tomato puree
• 1/2 cup diced tomatoes preferably with herbs and garlic in them
• 2-3 pinches of chilli flakes
• 1 tsp sugar and another 1tsp in case the pasta needs a little more sweetness
• 200g pasta (or around 1/3 of a 500g package of pasta) – spaghetti is slightly too thick so I used San Remo’s vermiccili pasta. Instant spaghetti by San Remo’s will do as well.
• Dash of dried oregano
• Salt, black pepper

Cooking Instructions

Prepare the lobster (prepare yourself I meant…. cutting that thing into half is no joke! It’s all spiny and painful! Coupled with a very tough shell, you may need a lot of strength to cut the head into two… or a very heavy object to help get that cleaver through). I suggest you use a towel to protect your hands from the lobster’s myriad spikes and a pair of strong kitchen scissors to cut through the tail end of the lobster.After a lot of effort… finally..See all that golden stuff?? That’s where the flavour’s at!Heat up some oil in the pan and fry the onions, ginger and garlic.

Add the lobster, brain side down, and let it fry for a minute (do not let the meat sear! It should be on medium fire), before adding the wine to the mix. I wanted to try to flambe the lobster, but the kitchen is so small and I was worried I might singe something so I just put the alcohol into the pan and let the alcohol cook off. This step is where you draw out the flavours in the lobster into the broth. 

Add the stock. Cook the lobster for about a couple more minutes in the stock before removing from the mixture. 

Add the diced tomato, tomato, chilli flakes, some salt, pepper and oregano to the lobster broth.

Remove the meat from the lobster shell. You can see that it isn’t cooked through and this is what we want as we will add the lobster meat back in to be cooked fully along with the pasta noodles. Otherwise we’ll have dry, overcooked chunks of lobster, which is a waste of such an expensive ingredient.

Place the lobster shell back into the tomato sauce mixture and simmer until the sauce is reduced and thickened like so. Then add the butter and mix in. I stuffed the sauce into the lobster shell to get the most of that lobster goodness!

At the same time, start cooking your pasta in boiling water with some salt. Cook it about 2 minutes less than the instructions stated in the packet because you’ll finish cooking the pasta in the sauce. 

Get the chopped basil and parsley ready. Add the lobster chunks back into the tomato sauce probably a couple of minutes before adding the pasta so that it’s cooked just right by the end of the whole process.

Drain the pasta (but not too much as we need some of that pasta water… about 2-3 tbsps or so) and add it directly into the sauce. I forgot to mention, remove the lobster shell before you add the pasta in, otherwise it’s going to be a struggle to toss the pasta in the sauce. Place the shell in the serving dish, it will serve as an aesthetic component.

Toss the pasta over low-medium fire so that the sauce gets incorporated into the noodles. Add the basil and parsley and toss a little more. Check on the seasoning and add more salt/pepper/sugar as you wish.

Place the pasta on the serving dish, top off with the lobster chunks, more parsley and some cheese.

If you like your spaghetti with more sauce, just add more puree and white wine but make sure you season accordingly. You also don’t want the sauce to be too wet otherwise it won’t stick to the noodle very well.

Will most likely make it again as I have another lobster in the freezer! Happy to say my brother seemed to enjoy it. He ate three quarters of it by himself.

Here’s a video that I think quite closely reflects how I cooked it:

Chocolate Chip cookies

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best chocolate chip cookie, chocolate chip cookies, cookies, dessert, easy recipe, famous amos, gift, occasion, present, special occasion, valentine, valentine's day

I’m a real sucker for Famous Amos chocolate chip cookies so I looked up recipes that claim to be Famous Amos cookie-worthy back in university. When I hit upon this recipe and tried it out, while I’m not 100% sure it tastes exactly like the famed cookie, it comes pretty close and definitely hits the spot. I can’t remember where I got this recipe from, but when I do come across it again I’ll put up the credits here.

As today is Valentine’s day, thought I’d put this up along with a brownie recipe made a little more special as it comes in the shape of a heart ;D

Ingredients (yields 4-6 dozen cookies)

• 1 cup white sugar
• 1 cup packed light brown sugar
• 1 cup butter (if its salted, then forego the salt later on in the recipe)
• 1 cup vegetable oil
• 1 egg
• 1 tbsp milk
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp vanilla extract
• 2 1/2 cups semi-sweet chocolate chips

First, thoroughly cream the sugars, butter, milk, oil and vanilla essence.

Then, add in the dry ingredients and mix well before adding in the chocolate chips. Mix in the chocolate chips with a spatula, try not to do it with your mixer unless you want the chips thoroughly incorporated into the batter -___-

Preheat the oven to 175 degrees celsius and place some baking paper on top of some baking trays/cookie sheets.

And now, the fun part! Using a teaspoon, drop cookie dough onto the sheets like so. Leave around 1.5 inches of space between each cookie as it will expand in the oven.

If you like the chocolate chips to be less visible, you can hide the chips in the dough. It will come out nice and even once cooked with little chocolate surprises when you bite into it. You can even make shapes with the cookies. Try making heart-shaped cookies for Valentine’s day ;D

Pop it into the oven for around 8-12 minutes. For it to be crunchy, leave it in for longer, it should brown slightly around the edges. If you like chewy cookies, bake it for 8-9 minutes. The crunchy ones last longer though.

Remove from the oven and let it cool completely.

Repeat with the rest of the dough.

Isn’t this jar cute? I got it from Muji. Super rustic.

Please remember to let it cool completely before storing the cookies in the jar. Otherwise the chocolate will still be all melted and gooey and will smudge the inside of the jar. Not a pretty sight. 

And here it is, the final product!Happy Valentine’s day!!! Brownie recipe next up.